Easy No-Bake Mango Cheesecake: Simple & Refreshing Halal Dessert

Get ready to transport your taste buds to a tropical paradise with this incredible  This dessert is a burst of sunshine, combining a crunchy chocolate cookie crust with a silky smooth, intensely mango-flavored cream cheese filling. It's the perfect elegant yet effortless treat for any occasion, promising a delightful sweet and tangy experience in every bite.

📜 Ingredients

200 grams chocolate sandwich cookies (like Oreos), finely crushed

70 grams unsalted butter, melted

450 grams cream cheese, softened

100 grams granulated sugar (or to taste)

1 teaspoon alcohol-free vanilla extract

150 ml fresh mango puree (from about 1-2 ripe mangoes)

1 tablespoon halal gelatin powder (or 2 teaspoons agar-agar powder)

60 ml cold water (for gelatin/agar-agar)

200 ml heavy cream (cold)

1 large ripe mango, diced, for topping

Fresh mint leaves, for garnish

📝 Instructions

  1. Prepare the Crust: In a medium bowl, combine the finely crushed chocolate cookies with the melted butter. Press this mixture firmly into the bottom of an 8-inch springform pan. Place in the refrigerator to chill while you prepare the filling.
  2. Bloom Gelatin/Agar-Agar: If using gelatin, sprinkle the gelatin powder over the cold water in a small heatproof bowl and let it bloom for 5 minutes. If using agar-agar, whisk the agar-agar powder into the cold water in a small saucepan and let it sit for 5 minutes.
  3. Prepare Mango Puree: Peel and dice your ripe mangoes, then blend them into a smooth puree. Set aside.
  4. Make the Filling Base: In a large bowl, beat the softened cream cheese with the granulated sugar and alcohol-free vanilla extract until smooth and creamy, with no lumps.
  5. Warm Gelatin/Agar-Agar: Gently heat the bloomed gelatin in the microwave for 10-15 seconds until fully dissolved and clear (do not boil). If using agar-agar, bring the mixture in the saucepan to a gentle boil, then simmer for 1-2 minutes, stirring constantly, until the agar-agar is fully dissolved. Let cool slightly.
  6. Combine Ingredients: Gradually add the warm, dissolved gelatin (or agar-agar solution) to the cream cheese mixture, beating well until fully incorporated. Stir in the mango puree until the mixture is uniform and beautifully colored.
  7. Whip Heavy Cream: In a separate, chilled bowl, whip the cold heavy cream until soft peaks form.
  8. Fold and Assemble: Gently fold the whipped cream into the mango-cream cheese mixture until just combined. Pour the filling over the chilled cookie crust in the springform pan. Smooth the top with a spatula.
  9. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is fully set.
  10. Garnish and Serve: Once set, carefully remove the cheesecake from the springform pan. Arrange the fresh diced mango pieces on top and garnish with fresh mint leaves before slicing and serving. Enjoy your delicious creation!

💡 Chef's Tips

  • For Extra Mango Flavor: If your mangoes aren't super sweet or you want an extra boost, you can add a tablespoon of concentrated mango pulp (make sure it's halal) to the puree.
  • Crust Variations: Feel free to substitute the chocolate cookies with digestive biscuits or graham crackers for a different flavor profile for the crust. Just ensure they are halal-certified.